Souped up Ratatouille

This is becoming a broken record, so I might as well say it again, "I have the best network of internet cooking friends who are always inspiring me with their creations." Sometimes it's a burger or dessert or a casserole or dip. But tonight it was Susan B's Ratatouille Soup with Sausage and Tortellini. Her recipe is posted on JAP and the minute I saw this dish of loveliness I knew I'd be making it. Doesn't that bowl of veggies, pasta, meatballs and tomatoes look like a little bit of heaven? And best of all, it's a quick soup. I altered her recipe ever so slightly by adding my fav Old Bay Seasoning, a few red pepper flakes and the addition of mini chicken meatballs (instead of the sausage) and I'm thrilled with the results. Hearty and Healthy is what I was looking for, and that's exactly what I got!

Ratatouille Soup with Tortellini and Chicken Meatballs
Makes maybe 6 servings

4 T olive oil
1 medium onion diced
1 small green pepper diced
1 medium zucchini diced
1 small eggplant diced
4 cloves garlic chopped
1/2 tsp salt
1/4 tsp ground black pepper
2 tsp oregano
1-1/2 tsp Old Bay Seasoning
1/2 tsp red pepper flakes

1 28 oz jar Marinara sauce (I used Newman's Own Roasted Garlic and Pepppers)
32 ounces fat free/lower sodium chicken broth

1/2 pound ground chicken
3 cloves garlic grated
1 large egg beaten
1/2 tsp salt
1/3 cup Italian flavored bread crumbs
1/4 tsp ground black pepper

1 12 oz frozen bag Tri-Color Cheese tortellini

Ready to cook? I'm ready to re-live the experience and imagine the aromas in my kitchen. Let's get to it. Dice all vegetables and garlic.

In large pan on stovetop, add your olive oil and heat on medium low. Add your veggies, but not the garlic just yet. Cook a few minutes until veg starts to soften. Now add the garlic, salt, pepper, Old Bay and oregano. If you like a little heat, add a 1/2 tsp red pepper flakes. You know I did. Cook another 5 minutes.

When the vegetables are softened and seasoned (don't let them get mushy), it's time to add the liquid. Pour in your marinara.  Then your broth. Increase heat to a low simmer and cook while you make the mini meatballs.

To make the meatballs, combine beaten egg, bread crumbs, salt, pepper and grated garlic. When incorporated into a smooth mixture add the chicken and mix well. Start forming your mini meatballs abour 3/4 to 1 inch in diameter. Drop them into the broth/marinara/vegetable liquid and cook about 5-7 minutes. They are so tiny they cook in no time. Now add the tortellini. Keep the soup at a simmer and they will be done in 3-5 minutes. Ladle up and serve. I hope you enjoy!

Thanks for a great recipe Susan. I'll be making this often, and hopefully others will too. It's a another tasty way to get through these winter months.

Zucchini and Cheese Stuffed Meatloaf

It's that time of year again, and I love it! Zucchini is in abundance and it's cheap, cheap, cheap. So last night I made a super duper meatloaf with lean ground sirloin, some fatty sweet Italian sausage, zucchini, cheese and of course spices and seasonings. So delish, I must share. And it's so simple it's almost embarassing.

Zucchini Meatloaf
Inspired by summer produce and a fridge clean out

1 medium size zucchini
1 lb ground sirloin
2 links sweet Italian sausage uncased
1 egg
2 T milk
3/4 tsp dried oregano
1 T dried minced onion
1/4 tsp ground black pepper
1/2 tsp kosher salt
1 T Worcestershire sauce
1/4 cup bread crumbs (I used store bought seasoned Italian)
2 slices mozzarella string cheese
2 slices Velveeta cheese
Marinara sauce

Grate your zucchini and place in a large bowl. I squeezed out some of the liquid but wasn't really that concerned because I like my meatloaf to be juicy and moist. To the zucchini add the egg, milk, oregano, minced onion, salt and pepper, Worcestershire sauce and bread crumbs. Mix and add the sirloin and sausage.

Remove from the bowl and pat down your mixture on a flat surface. Grab some cheese out of your fridge and place in the center of your soon to be loaf. I would have gone with all mozzarella, but came up short so added some Velveeta cheese which actually delighted me because it really is a fabulous melting cheese and made the final dish so tasty.

Roll the loaf up and place in a cooking sprayed baking dish. Top with your favorite marinara sauce and bake for 1 hour.

Let sit for about 15 minutes and slice. Doesn't that look good?

And if you like to bring your lunch to work with you, a slice of this cheesy little zucchini filled meatloaf makes a super sandwich. One minute in the microwave, a little extra sauce and you're all set.